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Sheet Pan Brussels Sprouts and Potatoes

Sheet Pan Brussels Sprouts and Potatoes is a great way to achieve a delicious side dish with hardly any dirty dishes waiting for you when you're done! This recipe is an easy addition to almost any main course for dinner.

Prep Time
10 mins
Additional Time
30 mins
Total Time
40 mins
Servings: 6 people
Course: Side Dish
Cuisine: American

Ingredients

  • 1 1/2 pounds Brussels sprouts trimmed and sliced in half
  • 1 1/2 pounds potatoes such as fingerling, sliced in half
  • 4 - 5 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 3/4 teaspoon salt
  • pepper

Instructions

    Cup of Yum
  1. Preheat oven to 425° F.
  2. Place the sprouts, potatoes, and garlic on a half sheet pan.
  3. In a small jar with a tight-fitting lid, shake together the oil, vinegar, salt, and pepper until emulsified. Pour over the veggies and toss together with your hands until evenly combined.
  4. Bake until tender when pierced with a fork, 25 - 30 minutes. Serve warm.

Notes

  • We recommend organic ingredients when feasible.
  • Nutrition Facts Sheet Pan Brussels Sprouts and Potatoes Amount Per Serving Calories 163 Calories from Fat 45 % Daily Value* Fat 5g8%Saturated Fat 1g6%Sodium 331mg14%Potassium 927mg26%Carbohydrates 26g9%Fiber 7g29%Sugar 3g3%Protein 7g14% Vitamin A 855IU17%Vitamin C 110.7mg134%Calcium 90mg9%Iron 5.3mg29% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 163
  • Calories from Fat 45
  • % Daily Value*
  • Fat 5g
  • 8%
  • Saturated Fat 1g
  • 6%
  • Sodium 331mg
  • 14%
  • Potassium 927mg
  • 26%
  • Carbohydrates 26g
  • 9%
  • Fiber 7g
  • 29%
  • Sugar 3g
  • 3%
  • Protein 7g
  • 14%
  • Vitamin A 855IU
  • 17%
  • Vitamin C 110.7mg
  • 134%
  • Calcium 90mg
  • 9%
  • Iron 5.3mg
  • 29%